- 1 teaspoon butter
- 1 teaspoon olive oil
- 3 leeks, chopped
- 2 cups chicken broth
- 6 small red potatoes, cubed
- 1/2 teaspoon dried dill weed
- 1 bay leaf
- 1/4 cup half-and-half cream
- 2 tablespoons all-purpose flour
- Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
- Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
- Whisk half-and-half with flour in a small bowl until smooth; set aside.
- Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
- Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.
04/04/2018
recipepes.com
Dilled Potato Leek Chowder, recipe
PT15M
PT1H
5
455 calories
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